Brewski's Steak House borrows much from Coerper's, Milwaukee's longtime steak spot. While it has some first-rate steaks on the menu, it could use more on the menu, and more of its own identity. »Read Full Article

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I for one had zero complaints during my visit- the steak was great, service was superb, drinks were strong and again, food was beyond great, it was excellent. Will definitely be going back, can't wait to see the new bar & dining area.

I would avoid this place. While the portions are very large, the service was terrible. Seems that no matter how our table ordered our steaks, they all came overdone. They need to work out a few bugs before I go back there again.

Our food was amazing. I had the shrimp scampi (awesome!) and crab leg app and my friends had the steaks (one of the biggest steaks I have seen). One of the best meals we have had in a long time. Congratulations Brian and Kevin!

Tried this a couple months ago. Never went to Coerper's due to the word of mouth about the smokey interior and the rude staff, plus the neighborhood. But some people raved about the steaks, and the chef/owner worked at Coerper's, so we tried it one night.

Straightforward interior, bar is nicely done. Service is friendly but lacks the finesse of a fine dining steak house. Had the rib eye and surf & turf: steaks cooked well, but huge portions, enough for at least 3 meals. Lobster was good but a tad overcooked in my opinion. I did not care for the service trolleys and hate it when dirty dishes are stacked in view of diners: I can stay home and see that.

Wine list was reasonable but I would advise not ordering a red: as in many restaurants that don't know any better, the red was served at "room temperature," which means somewhere in the 70 degree plus range. Storing a red at that temperature will ruin it: the wine gets oxidized. Drinking it at anything beyond "cellar temperature," which is about 55 degrees when opened, is a travesty in my opinion. When I order a $ 70 bottle of wine, which is mid-priced but still not cheap, I expect good stemware (no rolled rims,) and proper temperature. Serving warm red wine is one of my pet peeves and permanently removes the place from my "return to" list.

All in all, the prices were high end steak house (high $20's to $50 per entree price range depending on what you ordered,) but the overall experience lacked the finesse we expect in a fine dining steak house. Given the quality of the competition, and the fact that I can produce a similar quality steak at home on my commercial grade grill, there was not enough value added to return.

Puckybadger-Not to split hairs, but "coerpers" has not been part of the current establishment for years, that being a big part of their demise. Ted Coerper sold his restaurant to a greek couple from Chicago, and although everything stayed the same,the following Ted had left with him.

Carol-If you think these items are "pricey" stick to Pondrosa! I was there 2 weeks ago and paid $39 for a 16oz filet. Please tell me, as it sure sounds like you loved it, where you can get a steak that good for that price?!?! Any establishment anywhere else serving that level of steak is going to end up being more expensive, being that they go with the ala carte format. Here you gt a huge steak, bread and soup, or salad. Im confused with your expectations. With that being said, McDonalds is a block down...grab a Big Mac!!

Unbelievable - you pay a lot for a meal, and ask for it to be cooked correctly and for your wine to be at a drinkable temperature and that makes you a "snob"? If I took my car to a repair shop and paid for it to be fixed, but they painted part of it the wrong color, would complaining make me a "snob" in that case too?